Alto-Shaam LOW TEMPERATURE COOKING AND HOLDING OVENS 750 - Manual (Page 41)

Chicken Pieces: 2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) fryer, 8 piece cut
Clean chicken and remove all excess fat. Soak chicken in cold, salted water for 15 minutes, drain, and dredge in dry
breading. Coat pans with vegetable release spray. Place chicken side-by-side on pans — separating breasts and wings
from legs and thighs. Cover chicken loosely with clear plastic wrap.
FOLLOW LOAD CAPACITIES FOR CHICKEN, PIECES & HALVES
SECTION 4 • POULTRY
39.
C H I C K E N , F R I E D —
T W O
-
S T E P M E T H O D
—
180°F (79°C)
TWO-STEP FRIED CHICKEN
The two-step method consists of precooking the chicken in a low temperature oven to retain the product moisture, then
adding the crisp, fried appearance by inserting the product in a fryer for a very short period of time. This method can
be used with product directly from the oven or the product can be precooked and fried directly from refrigerated
storage. With the two-step method the chicken will be moist, flavorful, plump and golden brown. Shrinkage will be low
and shortening in the fryer will last much longer.
none
4 hours
160°F
(71°C)
275°F
(135°C)
The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.
Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.
Always follow local health (hygiene) regulations for all internal temperature requirements.
P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N
S E T H O L D T H E R M O S TAT S E T C O O K T H E R M O S TAT
S E T C O O K I N G T I M E R
M I N I M U M H O L D I N G T I M E R E Q U I R E D M A X I M U M H O L D I N G T I M E
A D D I T I O N A L I N F O R M AT I O N • N O T E S
F I N A L I N T E R N A L P R O D U C T T E M P E R A T U R E O V E R N I G H T C O O K & H O L D
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING .
P R E H E AT T H E O V E N
D O O R V E N T S : O N E - H A L F O P E N
Not Recommended
2-1/2 to 3 hours
Full Load
C O O K I N G G U I D E L I N E S
FRYING DIRECTLY FROM THE OVEN
1. Preheat fryer to 335°F (168°C).
2. If heavier or crisper breading is desired, remove
required portion of chicken from the oven and dredge
in fresh breading.
3. Drop chicken in fryer for three minutes or until
chicken is golden brown.
4. Chicken can be fried per customer order or in larger
quantities. When frying larger quantities, place fried
pieces on a sheet pan with wire grid insert and place
pans in a preheated Alto-Shaam display case or in a
preheated holding cabinet with door vents fully open.
FRYING FROM REFRIGERATED STORAGE
1. Remove chicken from the Alto-Shaam Halo Heat oven,
wrap, chill rapidly and store under refrigeration at
38° to 40°F (3° to 4°C).
2. Preheat fryer to 335°F (168°C).
3. Remove required portion of precooked chicken from
refrigerated storage.
4. Drop chicken in fryer for 6 to 7 minutes or until
chicken is golden brown.